The arancini light to lose weight without sacrificing the taste

As you canò slim faced with so many temptations? There are many women who ask themselves when they decide to go on a diet. Wherever we turn, in fact, we are invaded by culinary temptations to which è really hard to resist, including pizzerias, bakeries and rosticcherie popping up on every street corner, and from which come the scents truly irresistible.

But also to the diet does not è the right to give up some culinary delight forgetting some of the dishes tasty and good to nourish the body and soul. The typical recipes of our country, in fact, can be changed in the key light, to make it taste even when you are on a diet and deal with any regime, slimming with a smile.

In this article, as we have alreadyà a lot of times, we present to you a traditional recipe of the Italian, or the arancini, which you can make super light and light following the steps of this quick and easy recipe. The sicilian arancini, in fact, are a dish that, if prepared in the right way, può be a part of any diet sinceè è a base of rice, peas and tomato, breaded with a crisp that will strapperà a nice smile.

Mangiateli for lunch in a nice picnic with friends, or as appetisers for a quick dinner in style-dinner aperitif. To be enjoyed with a glass of red wine and accompanied by a nice plate of green salad.

Recipe light sicilian arancini

Ingredients for two persons:

  • 150 grams of rice
  • 1 envelope of saffron
  • 80 grams of peas
  • 200 grams of tomato sauce
  • Flour
  • Breadcrumbs
  • Salt and pepper
  • 2 eggs

Preparazione:

cook the rice in boiling water, the rice and dissolve in a teaspoon of saffron. Then go in the pan the tomato sauce condendola with salt, pepper and a pinch of sugar. Boil the peas in a saucepan and, when the rice will be thoroughly cooked, drain it and season it with the tomato sauce and the peas.

Mix everything and let cool in a bowl.  When the mixture will be cooled shape into balls making them the size of a ping pong ball and roll them in flour, then in beaten eggs and finally in breadcrumbs.

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